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Ferran Adrià, El Bulli
Ferran Adrià, El Bulli
"'And the winner is…' In some ways, it's no surprise that El Bulli, perhaps the most talked-about restaurant in the world tops the list for the third time in a row and the fifth time since the inception of the 50 Best in 2002. Last year he dedicated his win to Alinea's Grant Achatz, who was then recovering from cancer of the mouth. This year he prefaced his remarks by saying he'd been asked, in the event of another win, to not make his acceptance speech quite so long. "I'm not going to do that," he (partly) joked, before going on to use the opportunity to honour his comrade-at-knives, Heston Blumenthal, just recently himself recovered from a media frenzy over a spate of incidences of food poisoning at The Fat Duck."


The World's 50 Best Restaurants, 2009

The Pat Nourse Polaroid files: "These pictures were taken at the winners' lunch at St John restaurant the day after the World's 50 Best Restaurants ceremony. I've had the pleasure of chairing the Australian and Pacific votes. It's not a paid gig, but an invite to join the critics who head the other voting panels and the award-winning chefs at a lunch hosted by Fergus Henderson is incentive enough. This year's menu kicked off with an ox heart salad (the hearts of oxen, not a type of tomato), followed by pig's head and potato pie (with plenty of mustard) and ice-cream flavoured with the Dr Henderson, Fergus's favourite cocktail of Fernet Branca and crème de menthe."

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Mango recipes

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Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

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